- serves 4 people
- preparation 5 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 1 garlic clove, crushed
- 1 small brown onion, finely diced
- 1 tbsp gochujang
- ¼ cup Japanese mayo
- 1 tsp light soy sauce
- 1 cup kimchi, plus 1-2 tbsp of kimchi brine
- 1½ cup mozzarella cheese or a mix of half mozzarella/half sharp cheddar or sheep's milk
- Corn chips or toasted pita, to serve
Instructions
- Heat a little oil in a small frypan over medium-high heat.
- Saute garlic and onion until softened.
- Stir gochujang and mayo until combined and then add it to the pan, with light soy sauce and kimchi for a few minutes.
- Add a tbsp of kimchi brine and cover in grated cheese. Cook for 4-5 mins on a lower heat or until melted and gooey upon the pull.
- Serve with crisp bread, corn chips or toasted pita bread.
Note
• You can also pop these ingredients into a skillet or cast iron frypan and bake in a 180°C oven for 5-6 mins until that cheese is bubbling.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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